1.28.2016

I made up this low carb "creamy" soup the other day. The wegmans magazine had a good recipe for making a cream substitute from pureed cauliflower. This replaces the flour based roux that typically thickens a cream soup.

Ingredients:
1 cups chopped celery
1 cup chopped white onion
3 tbsps cajun seasoning or to taste( I used this recipe from epicurious to make cajun seasoning. Next time i wont add salt to the cajun seasoning. I will omit the salt and just season the dish to taste.)
12oz Can creamed corn or frozen corn niblets 1 cup
3 cups cauli cream recipe( use link above)
Cubed chicken breast or Sausage chunks 2 cups
Chicken stock 1 cup

Method:
I steam one head of cauliflower in a steamer set in a pressure cooker with the weight off. When the cauliflower is cooled i puree it in a vitamix or similar powerful blender. You are looking to get a silky smooth puree.

Stir fry the celery and white onion with the sausage and cajun seasoning. When the onions are wilted and sausage is browned, add the cauli cream and corn. Adjust the texture of the soup with chicken stock. You are looking for a nice creamy texture. Bring to a boil. Season with pepper if required.